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The Scuppers This is a new forum for the not necessarily fishing related topics... |
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10-02-2013, 03:11 PM
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#1
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Registered User
Join Date: Mar 2003
Location: Gloucester Massachusetts
Posts: 2,678
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Smoking Pork Bellie
Smoked a pork bellie today....could not keep the temperture where I wanted so had to keep an eye on it to adjust lid....was finihed in 3 hrs....my grand daughter and I cooked a few she is a bacon freak...it met with her approval....could not taste any heavy salt of which was a good thing
1st pic: trimmed the fat cap leaving a little.
2nd: shows after 5 days of brining
3rd is out of smoker and in refrigerator for a couple of hours before cutting
Last edited by Fly Rod; 10-02-2013 at 03:20 PM..
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10-02-2013, 03:17 PM
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#2
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Registered User
Join Date: Mar 2003
Location: Gloucester Massachusetts
Posts: 2,678
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Cuting the bacon a 1/16th - less then an 1/8th with my Chicago wooden handled knife...got about 4lbs. out of a 13 1/2 lb. bellie ...also got a nice 16 bone rib that we barbacued yesterday
Last edited by Fly Rod; 10-02-2013 at 03:23 PM..
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10-02-2013, 04:39 PM
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#3
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Registered User
Join Date: Jul 2008
Posts: 2,939
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Very Cool! There is a Portuguese store in Fall River that frys up pieces about 4x4 inches and thick. So frigging good but after eating a piece you start talking in slow motion.
Posted from my iPhone/Mobile device
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10-02-2013, 06:24 PM
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#4
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,231
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Quote:
Originally Posted by Fly Rod
Cuting the bacon a 1/16th - less then an 1/8th with my Chicago wooden handled knife...got about 4lbs. out of a 13 1/2 lb. bellie ...also got a nice 16 bone rib that we barbacued yesterday
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You're doing it all wrong
-spence
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10-02-2013, 07:11 PM
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#5
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Registered User
Join Date: Mar 2003
Location: Gloucester Massachusetts
Posts: 2,678
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LOL
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10-02-2013, 08:02 PM
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#6
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Registered User
Join Date: Mar 2012
Location: Ashland, Mass.
Posts: 596
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If that's doing it wrong, I don't know if I could handle right!!
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10-03-2013, 05:04 AM
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#7
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Registered User
Join Date: Jun 2010
Posts: 460
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Quote:
Originally Posted by WESTPORTMAFIA
Very Cool! There is a Portuguese store in Fall River that frys up pieces about 4x4 inches and thick. So frigging good but after eating a piece you start talking in slow motion.
Posted from my iPhone/Mobile device
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Everything they fry is BOMB
Posted from my iPhone/Mobile device
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I LOVE it when MY WIFE lets me fish
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10-03-2013, 09:09 AM
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#8
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Registered User
Join Date: Mar 2003
Location: Gloucester Massachusetts
Posts: 2,678
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one mistake made so I think....added pure maple syrup to the rub as directed...next time will inject into the porkbellie....could not taste it.
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10-03-2013, 11:21 AM
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#9
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Registered User
Join Date: Feb 2003
Location: Hyde Park, MA
Posts: 4,152
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You have got to love anything that good!
I just started brining some meats before cooking, and what a difference even a little time in the salt water can make!
Started with ckicken strips/tenders.
brine consisted of 1 gallon water, 1/3 cup sea salt, 1/3 cup sugar and 1/4 cup honey. chill for a couple of hours at least.
I fried them in canola oil after coating them in a "breading" made from cracker, 1/4 cup flour, 1 tbls of hot chili powder and 1 tbls of crushed pepper flakes. Put these all in a food processor and grind to a fine consistancy. Dredge chicken in breading and drop (carefully) into hot oil.
They will cook to golden brown in less than 2 minutes, depending on what you consider "golden brown".
After having my tenders, I can't see buying store pre-cooked versions ever again!
Now I have to try it with striper fillets!!!
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I am a legend in my own mind!
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10-03-2013, 02:58 PM
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#10
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Registered User
Join Date: Mar 2003
Location: Gloucester Massachusetts
Posts: 2,678
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buy chuck steak for hamburger when on sale and either have the store grind it for U or grind at home....more then likely U will never go back to buy pre ground hamburger
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10-03-2013, 03:11 PM
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#11
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,231
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Quote:
Originally Posted by Fly Rod
buy chuck steak for hamburger when on sale and either have the store grind it for U or grind at home....more then likely U will never go back to buy pre ground hamburger
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I wouldn't ever buy hamburger that wasnt ground fresh that day and even then it can get an off smell.
Problem is many shops can't grind small volumes easily. I've got a home grinder that's nice but something else to clean up.
It works great for things like chili where you may want a more coarse grind with some real texture.
Posted from my iPhone/Mobile device
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10-03-2013, 05:00 PM
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#12
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Registered User
Join Date: Mar 2003
Location: Gloucester Massachusetts
Posts: 2,678
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Ground hambuger ground that day in super market has all kinds of different trimmings...Market Basket will grind a 2lb. chuck steak or roast...we have kitchenaide grinder with attachments....done in an hour from start to finish with grinding 3-4 lbs.
UUUUUU can keep that daily ground hamburger that is on the shelf...
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10-03-2013, 05:03 PM
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#13
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,231
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Yes, I've got the KitchenAid unit as well. Works great for small batches.
-spence
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10-03-2013, 05:24 PM
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#14
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,231
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Quote:
Originally Posted by Fly Rod
Cuting the bacon a 1/16th - less then an 1/8th with my Chicago wooden handled knife...got about 4lbs. out of a 13 1/2 lb. bellie ...also got a nice 16 bone rib that we barbacued yesterday
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Yes, same knives as my parents. They will get sharp but don't seem to hold an edge well...reminds me I need to bring some gear and sharpen all their over X-Mas.
Are you cutting on a GLASS board?
-spence
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10-04-2013, 06:54 AM
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#15
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Registered User
Join Date: Mar 2003
Location: Gloucester Massachusetts
Posts: 2,678
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Quote:
Originally Posted by spence
Yes, same knives as my parents. They will get sharp but don't seem to hold an edge well...reminds me I need to bring some gear and sharpen all their over X-Mas.
Are you cutting on a GLASS board?
-spence
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All my cutting is done on hard acrylic cutting boards...no matter what quality of knife U use they need to be sharpened not 2-3 times a year...what I mean by sharpening is using a sharpener to keep that 20 degree edge then the steel which is basically to smooth the edge....when I go to a families house for holidays I bring my knives to cut the turkey or ham...I have skinned over a hundred deer and U need a sharp blade
I wil admit that some of todays Chicago knives R junk...to replace one my wife thought she was getting a bargin at one of them thrift shops...I threw it in the trash.
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10-04-2013, 07:10 AM
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#16
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,231
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Quote:
Originally Posted by Fly Rod
All my cutting is done on hard acrylic cutting boards...no matter what quality of knife U use they need to be sharpened not 2-3 times a year...what I mean by sharpening is using a sharpener to keep that 20 degree edge then the steel which is basically to smooth the edge....when I go to a families house for holidays I bring my knives to cut the turkey or ham...I have skinned over a hundred deer and U need a sharp blade
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I'd place acrylic boards in the same category as glass, not as bad but not as easy on an edge as wood or poly. How you use the board obviously makes a big difference.
I don't think good knives usually need to be sharpened more than once a year in a home setting. The problem is that most people don't steel them so they get really dull and have to have the edge re-established. People also cut on hard surfaces, my wife is always cutting on a porcelain plate and can't understand why her knife is always so dull
For turkey or ham I bring out my 12" Wustof hollow ground slicing knife
Back in Iowa we were always stuffed with venison. Here I don't know enough people who hunt!
-spence
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10-04-2013, 07:14 AM
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#17
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Registered User
Join Date: Mar 2003
Location: Gloucester Massachusetts
Posts: 2,678
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Quote:
Originally Posted by spence
Yes, I've got the KitchenAid unit as well. Works great for small batches.
-spence
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10lbs. is not a small batch for house grinding....do not cut the meat in chunks avoid using that plastic push tool...cut meats in strips approx. 3/4 by 3/4 and feed into the grinder, much faster...U only need the push tool if grinding a second time when using smaller holes....I also buy fresh pork fat to grind into my hamburger or sausage...most times have to order the day before its cheap I pay about 2 bucks for 5 lbs....use the pork fat to make 20% fat burgers...can throw the rest away or freeze till ya make another batch.
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10-04-2013, 07:53 AM
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#18
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Registered User
Join Date: Nov 2003
Location: RI
Posts: 21,231
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Quote:
Originally Posted by Fly Rod
10lbs. is not a small batch for house grinding....do not cut the meat in chunks avoid using that plastic push tool...cut meats in strips approx. 3/4 by 3/4 and feed into the grinder, much faster...U only need the push tool if grinding a second time when using smaller holes....I also buy fresh pork fat to grind into my hamburger or sausage...most times have to order the day before its cheap I pay about 2 bucks for 5 lbs....use the pork fat to make 20% fat burgers...can throw the rest away or freeze till ya make another batch.
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Never said it was. I rarely do more than 2-4 pounds. It's great for really small stuff, perhaps 1/2 of pancetta when making bolognese.
Sometimes chilling helps also but agree on the strips, self feeding...
-spence
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